Patrick Fahy, who a year ago left Blackbird to take on the role of executive pastry chef for the Sofitel and Cafe des Architectes, has moved on. He is joining the team at the Trump International Hotel & Tower and Sixteen to be exec pastry chef for the entire property. Fahy is moving into the recently vacated spot by Sarah Kosikowski, who started as the East Coast corporate pastry chef at Valrhona Chocolate on July 2.
Fahy's last day at the Sofitel will be July 26 and he'll start his new gig a few days later down in River North. The award-winning pastry chef said while he's looking forward to starting his tenure at Trump and working alongside chef Thomas Lents, he's still in the planning stages of what specifically he'll be creating for the menu. "Like every dish I make I try to make the next one better, I want it to evolve and do new flavors," Fahy said. "In a nutshell, I'm excited to work with the culinary team and it's a great next step in my career ... I'm excited to see what happens."
Trump has also announced the addition of Christopher Heisinger as exec sous chef. Heisinger has spent a considerable amount of time working in Las Vegas at RM Seafood, Le Cirque and Joel Robuchon, where he also worked with Lents.
· Patrick Fahy Lands Role as Exec Pastry Chef at the Sofitel [~EChi~]